Thursday, October 8, 2009

T is for Tilapia

Several years ago I decided to integrate more seafood into our menus. That was when I was living closer to a shipping hub and we could purchase great seafood for a really decent price. Here in the middle of nowhere we're lucky to get a good deal on frozen seafood. It's sad, really sad.

We've managed to get tilapia more frequently than salmon or halibut and the kids have really fallen in love with it. It's easy to cook and has a very slight fishy flavor/smell. Though it's not my favorite fish, it's usually easy to find and it's cheap.

Cilantro-lime Tilapia

4 Tilapia fillets
4 tsp olive oil
juice from 2 limes
2 cloves garlic minced
2 tbsp chopped cilantro
2 cups fresh baby spinach
1 clove garlic, minced
1 cup chopped fresh tomatoes
4 tbsp shredded parmesan cheese

Brush fillets with olive oil. Squeeze lime juice over fillets. Sprinkle garlic and cilantro over fillets. Broil in oven for 5-7 minutes, or until the fish flakes easily.

While fish is broiling, place spinach in a microwavable bowl with minced garlic and cook until leaves are tender. Spoon spinach onto plate, add fish fillet, top with chopped tomatoes and parmesan cheese.

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